Thread: Food and Drink What's for dinner? Here's mine... (Part 2)
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Old 12-23-2014, 02:31 PM   #2489
Fire Me Boy! Fire Me Boy! is offline
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Quote:
Originally Posted by Pawnmower View Post
I just think you'll be over done at those temps....
Personally, its easier to do the high temps 1st and get it perfect...

If its at 125 and then you cook it on 500 for another 20, that seems a bit too much to me....

But you know your own kitchen more than me...I do mine at 500 then lower to 325 and they come out so perfectly.... I used to make them the other way until a butcher told me the fool proof way...take it out at like 115 ...rest it, and it raises to 125
A million ways to skin a cat.

I've always read low and slow with a rib roast, so I'm doing 200 degrees till the meat registers 110, then turn the oven off until it hits 120-125. Pull it out and let it rest for 30 minutes, then under the broiler to crisp.
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